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Foodbuzz 24, 24, 24. A Spanish Menu - My gift to the Winners of the Olympic Games.

Special dressing: SUPERMAN from Barbra Streisand (turn player on)

This is my little tribute to the new World Wide Super Heroes: Men and Women whom have gone beyond, whom seem to be from another planet: they can fly, they can nearly breathe under water and they seem to have never ending strength.






Their awesome and brilliant work and their extreme ability has made me enjoy this year's Olimpic Games like I never did before!







Please join me in Congratulating these Giants of the Sport: Rafa Nadal, Yelena Isinbayeva, Gervasio Deferr, Usain Bolt, Gemma Mengual and Michael Phelps, just to mention a few of the winners.






It wouldn't be fair if I didn't mention also those who participated and didn't win. They were also fantastic and maybe another year they will be able to get a medal and the world's recognition. Bravo for you too, guys!






After seeing this show of muscles, tenacity, illusion, strength, discipline and beauty... I have been wondering... What is about an athlete's diet? Do they follow a strict protein diet? How many times a day do they eat? Do they get extra vitamins or fiber or oxygen... or...






I couldn't believe it when I knew about Michael Phelps' diet. I bet you all thought the same: Wow! For those of you not in the know, see hereunder what the press published about Michael's daily ingest.





Breakfast: 3 fried egg sandwiches, 2 cups coffee, 5-egg omlette, bowl of grits, 3 pieces of french toast, 3 chocolate chip pancakes 

Lunch: 1 pound pasta, 2 ham and cheese sandwiches, energy drink 

Dinner: 1 pound pasta, 1 large pizza, energy drink 
12.000 calories in total 

I'm not a dietist nor a nutritionist but eventhough he surely burns all calories with his daily exercise I would have never thought this could be healthy. However, he has demonstrated that this is the fuel he needs to be an Olympo's God, so I better shout my mouth here!

I just want to offer him and the rest of the Olympic guys this Spanish menu as a gift for the good times they have given me this summer :D. Maybe Michael like's it best and the next Olympic games he gets 10 medals!!!



A Spanish Menu

Steamed Broccoli with Spanish Extra
virgin Olive oil.

*
Tortilla de patatas con chorizo.
*

Pimientos del Piquillo stuffed with
Chicken's croquettes' paste.

You know I'm not a desserts' person, so that will be up to you guys!

Serves 4
We start with  the Broccoli (I'm uploading no images here, because it's so simple). Clean, Wash and cut in medium pieces. Place on top of the steamer and steam until tender. Place over the plate, sprinkle some salt and black pepper on top and pour some Spanish Extra virgin Olive oil.

Now for the Tortilla de Patatas con Chorizo, we will cook it the same way we do a normal Tortilla de patatas but adding the Chorizo to get its extra wonderful flavour in the omelette.
Ingredients: •4 or 5 eggs (big size), 4 medium potatoes, 1 big onion, 100 grs of moist and tender chorizo (you might choose a spicy one or not), olive oil and salt.

* Peel the potatoes and wash them under tap water, then cut them into small thin pieces. Take the onion and peal it, then cut it in slices and put it together with the potatoes.
* Peel the chorizo and cut in slices.
* Take a new pan or one that is only used for omelettes and pour some olive oil in it. Turn the heat into medium. When the oil starts getting hot cook the chorizo at medium heat and when has left its juices, reserve.
* In the same pan and with that same oil cook the potatoes and onion at medium heat. Take a wooden spoon and stir it. After 1 - 2 minutes pour some salt and drop the heat to minimum. Then put a lid over the pan and let the potatoes and onions sweat.
* Keep on stirring every 3-5 minutes.
* Depending on the potatoes (each kind needs different time for cooking) it will take between half an hour to 45 minutes to have it ready. When you see the texture soft and breaky turn the heat off.

* Beat 4-5 eggs (depending on size) inside a bowl.

* Take the onion/potatoes from the pan into the bowl caring that the oil stays in the pan. Use a tool with holes to do that. Stir it all up. Add the reserved chorizo slices. Stir.
* Pour the oil of the pan inside a recipient. Clean the pan and pour back 3 table spoons of this oil, making sure it gets all over the pan and borders.

* Drop the mixture into the pan when it’s hot. The heat should be medium-high. Spread the mixture all over the pan and keep on shaking the pan to see that it doesn’t get stuck to borders and bottom. Turn the heat medium/low.

* After 5 minutes aprox. With the help of a plate bigger than the pan, turn the omelette upside down. Leave the omelette out of the heat and pour 3 more oil spoons in the pan. Put the omelette back into the pan and cook the other side. Keep the fire medium/low. After 5 minutes aprox. it will be finished! Make sure it's completely cooked by inserting a toothpick. If it comes out clean, then it's done :D

Pimientos del Piquillos stuffed with Chicken's paste. Stuffing the Pimientos del Piquillo it's easy: Just have one can ready and use the croquettes' paste to stuff them. 
Pimientos del Piquillo are these tiny, shinny red peppers original from Navarra. They are already roasted and have a wonderful smocky taste... We usually buy them canned and their flavour combines very well with many stuffings (cod fish, rice, chicken). Today, I used chicken's croquettes paste because I had some leftover and  it ended up as a great combo.

This croquettes' paste is done with two chicken breasts and some herbs and beer. See how to get the paste here.
When you have the croquettes's paste ready, open the peppers' can, take their seeds off and stuff them. Place in a plate and they will be ready to eat with some toasted bread.

I'm sure that eating this menu will make you play 3 tennis matches in a row, fly over the clouds, make impossible handsprings, run like a cheetah, feel like a mermaid, and swim never ending oceans.

Or maybe you will only feel like having a great Siesta ;D.
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